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The calpain/calpastatin system with special reference to post mortem degradation of myofibrillar proteins in porcine Musculus longissimus dorsi

1995

Iversen, P.N.

AGROVOC Keywords
cambios post mortem carne de cerdo cerdo fibras musculares fibre musculaire meat texture modification postmortem muscle muscle fibres muscles porcin pork postmortem changes proteine proteins proteolisis proteolyse proteolysis swine tenderness ternura textura de la carne texture de la viande viande porcine
Bibliographic information
Publisher
KVL
Pagination
172 p.
Other Subjects
Proteinas; Musculos; Tendrete
Language
English
Note
Summaries (Da, En)
3 3ill., 22 tables; 245 ref.
Type
Thesis; Bibliography; Summary; Non-Conventional
Corporate Author
Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark). Kemisk Inst.
1996-08-15
AGRIS AP
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